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Chocolate Layer Cake

Categories: Cakes, Chocolate

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A classic chocolate layer cake recipe using unsweetened chocolate bits to flavor both the cake and the frosting. Let the frosting cool before using on the cake. It will thicken and become the perfect spreading consistency.


  • 2 c. all-purpose flour
  • 1 3/4 c. granulated sugar
  • 1 tsp. Clabber Girl Baking Powder
  • 1 tsp. Clabber Girl Baking Soda
  • 1/2 c. unsalted butter softened
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1 1/3 c. buttermilk
  • 2 eggs
  • Chocolate Sour Cream Frosting
    • 3 Tbsp. margarine or butter
    • 1 1/2 c. semi sweet chocolate chips
    • 1/2 c. sour cream
    • 1 tsp. vanilla extract
    • 3 1/2 c. powdered sugar
  • 3 oz. unsweetened chocolate melted and slightly cooled


Grease and flour two 9x1 1/2-inch round baking pans; set aside.

In a large mixing bowl combine flour, sugar, Clabber Girl Baking Powder, baking soda, and salt. Add buttermilk, butter, and vanilla. Beat with an electric mixer on low to medium speed for 30 seconds or until combined. Beat on medium to high speed for 2 minutes, scraping sides of bowl occasionally. Add eggs and cooled chocolate, beat for 2 minutes more.

Pour batter into the prepared pans. Bake in a 350 F. oven for 30 to 35 minutes or until a toothpick inserted near the centers comes out clean. Cool in the pans on wire racks for 10 minutes. Remove cakes from the pans. Cool completely on the racks. Frost with Chocolate Sour Cream Frosting. Garnish top with chocolate curls and triangles. Store in the refrigerator.

Chocolate Sour Cream Frosting: In a small saucepan heat and stir 1 1/2 cups semisweet chocolate pieces and 3 tablespoons margarine or butter until melted. Stir in 1/2 cup dairy sour cream and 1 teaspoon vanilla. Gradually add 3 1/2 cups sifted powdered sugar, beating until smooth.